Craving comfort food? learn the ramsay way of making an irresistible chicken pot pie

Indulge in the culinary expertise of Gordon Ramsay and recreate his mouthwatering chicken pot pie in the comfort of your own kitchen. This classic dish is a symphony of flavors and textures, sure to impress your family and guests. Follow our step-by-step guide to master this culinary masterpiece.

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/2 cup ice water

For the Filling:

• 1 whole chicken (3-4 pounds), roasted and shredded
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup all-purpose flour
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley

Instructions

1. Prepare the Crust:

• In a large bowl, whisk together the flour and salt.
• Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
• Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Do not overmix.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Roast and Shred the Chicken:

• Preheat oven to 400°F (200°C).
• Season the chicken with salt and pepper.
• Roast the chicken for 1 hour and 15-20 minutes, or until cooked through.
• Let the chicken cool slightly, then shred the meat.

3. Sauté the Vegetables:

• In a large saucepan, heat some olive oil over medium heat.
• Add the onion, carrots, and celery and cook until softened, about 5 minutes.
• Stir in the garlic and cook for another minute.

4. Make the Roux:

• In a separate saucepan, whisk together the chicken broth and flour.
• Bring to a simmer over medium heat, whisking constantly, until thickened, about 5 minutes.

5. Combine the Filling:

• Add the heavy cream, shredded chicken, peas, and parsley to the roux.
• Stir well to combine.

6. Assemble the Pot Pie:

• Preheat oven to 375°F (190°C).
• On a lightly floured surface, roll out the dough to a 12-inch circle.
• Transfer the dough to a 9-inch pie plate and trim the edges.
• Pour the filling into the prepared crust.
• Roll out the remaining dough and cut into 1-inch strips.
• Arrange the strips over the filling in a lattice pattern.
• Brush the crust with an egg wash made from 1 egg beaten with 1 tablespoon of water.

7. Bake:

• Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
• Let the pot pie cool for 15 minutes before serving.

Tips from Gordon Ramsay

• Use a whole chicken for the best flavor.
• Roast the chicken until the skin is crispy and golden brown for added depth of flavor.
• Don’t overmix the dough, as this will make the crust tough.
• Use a sharp knife to cut the vegetables evenly for a consistent texture.
• Don’t be afraid to adjust the seasonings to your taste.
• Serve the pot pie with a side of mashed potatoes or a green salad for a complete meal.

Variations

• Add other vegetables to the filling, such as mushrooms, bell peppers, or corn.
• Use a different type of crust, such as puff pastry or filo dough.
• Top the pot pie with shredded cheese for a cheesy twist.

Troubleshooting

• If the crust is too brown, cover it with aluminum foil during the last 15 minutes of baking.
• If the filling is too thick, add more chicken broth.
• If the filling is too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until thickened.

FAQs

Q: Can I use rotisserie chicken instead of roasting my own?
A: Yes, you can use rotisserie chicken for convenience. However, roasting your own chicken will give you the best flavor.

Q: Can I freeze chicken pot pie?
A: Yes, you can freeze chicken pot pie for up to 3 months. Let it cool completely before freezing. When ready to serve, thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.

Q: What other sides can I serve with chicken pot pie?
A: Classic sides for chicken pot pie include mashed potatoes, green salad, or roasted vegetables.